Updated: November 27, 2012 11:48AM

MAKES 4 SERVINGS

Pepper Glace:

3 tablespoons coarsely cracked black pepper

1/2 cup red wine

2 cups chicken stock

4 tablespoons blended oil, divided

2 (8-ounce) beef tenderloin filets

Salt and pepper

1 each: carrot, parsnip, celery root, rutabaga and turnip, peeled and cut into ½-inch dice

1 shallot, minced

2/3 cup chicken stock

2 thyme sprigs

For the pepper glace: In small saucepot, toast black pepper for 30 to 45 seconds. Add red wine and reduce. Add chicken stock and reduce until about 4 ounces of liquid remains. Set aside.

Preheat oven to 450 degrees. In large saute pan, heat 2 tablespoons blended oil. Season both sides of each filet liberally with salt and pepper. Sear steaks on each side for 2 to 3 minutes, just until crisp but not burned. Remove steaks and reserve pan.

In same pan, heat remaining oil. Add root vegetables and shallot and saute. Once vegetables have begun to brown, add chicken stock and thyme and let simmer until vegetables are fork-tender. Season with salt and pepper and discard any remaining liquid.

Meanwhile, place steaks in oven and cook to internal temperature of 125 degrees.

To serve, spoon root vegetable hash onto plates, slice steaks to desired thickness and place atop hash, and ladle black pepper glace around.

Adapted from Grant Slauterbeck,
Glenview House

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